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C*R4 


BANCROFT 
LIBRARY 

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THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


RIVERSIDE 


*     RECIPES 


"I^HVMV 


E<?lpE$.  +  *• 


^=qA     COLLECTION     OFF=- 

C HOICK    TKSTKO     RKCIJPKS 


EDITKD  BY 

*    *    THE    WQMAN'S    GfellbD    *    * 

OF  TRINITY  CHURCH. 


LR 


RENO,  NEVADA,  1894. 


"S  <=>  2  2 


m/f 


HE  design  in  preparing  the  following  recipes  for  publication, 
has  not  been  to  trespass  on  ground  already  well  covered  by 
comprehensive  manuals.of  cookery,  but  to  offer  a  collection 
of  choice,  tested  recipes  in  use  by  experienced  housekeepers.  We 
feel  confident  that  a  careful  trial  of  these  recipes  will  prove  their 
great  value  to  every  lady  desirous  of  becoming  a  good  cook,  or  of 
varying  methods  already  in  use.  We  thank  the  many  kind 
friends  who  have  aided  our  enterprise,  and  trust  that  this  little 
book  will  meet  with  their  approval,  and  please  the  public  in 
general. 


RIVERSIDE   RECIPES. 


SOUP. 


SOUP  STOCK. — Put  soup  meat  or  bone  on  in  cold  water,  al-, 
lowing  about  2  quarts  to  3  pounds  of  meat.  Drop  in  an 
onion,  a  piece  of  celery  and  tomato  to  season,  and  salt  when  par- 
tially cooked.  Boil  long  and  slowly,  and  when  done  take  out  the 
meat  and  strain;  allow  the  liquor  to  stand  over  night.  In  the 
morning  remove  all  the  grease  from  the  top,  when  it  will  be  ready 
for  use.  A  variety  of  simple  soups  can  be  made  by  the  addition 
of  rice,  macaroni  (broken  up),  chopped  vegetables,  meat  or  marrow 
balls  as  desired,  allowing  sufficient  time  to  cook  in  the  stock;  be- 
fore serving,  pepper  and  salt  to  taste. — Mrs.  Henry  Rives. 

MILK  TOMATO  SOUP. — Cook  a  pint  of  peeled  or  i  can  of 
tomatoes  until  soft,  then  rub  through  a  strainer  and  return  to  the 
fire.  Season  with  salt  and  pepper  and  add  a  little  butter.  Heat  a 
quart  of  milk  and,  just  before  it  comes  to  a  boil,  put  in  soda  about 
the  size  of  a  bean,  then  add  the  tomatoes  and  serve  hot. — Mrs.  R. 
W.  Parry. 

SALMON  BISQUE. — One  can  salmon,  i  pint  milk,  i  quart  boil- 
ing water;  salt  and  pepper  to  taste.  Pick  the  salmon  to  pieces,  re- 
moving all  bits  of  bone  and  skin;  put  over  the  fire  in  the  boiling 
water  and  let  it  simmer  half  an  hour;  add  the  boiling  milk,  i  table- 
spoon flour  rubbed  with  i  tablespoon  butter;  season,  stir  till  smooth 
and  serve. — C.  T,  H. 

GREEN  PEA  SOUP. — Allow  a  pint  of  shelled  peas  to  a  quart 
of  water  and  cook  till  soft;  skim  out  and  rub  through  a  colander, 
and  stir  into  the  water  in  which  they  were  cooked ;  boil  Y<z  hour 


—  6  — 

longer  and  season  with  salt  and  pepper.  For  3  quarts  of  soup 
make  a  thickening  of  2  tablespoons  butter  mixed  with  ^  cup  rice 
flour  or  2  tablespoons  common  flour;  stir  well  from  the  bottom  and 
remove  as  soon  as  cooked  through.  This  soup  should  be  of  the 
consistency  of  good  thick  cream. — Mrs.  H.  J.  Thyes. 

BISQUE  OF  BRAINS. — One  set  of  calf's  brains  boiled  in  i 
quart  of  water  with  i  tablespoon  of  vinegar;  when  done  remove 
and  chop  fine,  and  add  i  quart  of  strong,  strained  beef  broth; 
season  it  with  i  tablespoon  of  caramel,  i  teaspoon  of  Woicester- 
shire  sauce,  i  level  teaspoon  of  salt,  ^  teaspoon  black  pepper; 
thicken  it  with  2  tablespoons  of  flour  rubbed  in  3  tablespoons  of 
melted  butter;  boil  5  minutes  and  add  i  quart  of  boiling  milk,  in 
which  previous  to  mixing  has  been  stirred  i  level  teaspoon  of  soda. 
Serve  immediately. — Mrs.  Idah  M.  Sh  abridge. 

MARROW  BALLS. — Beat  i  egg  and  season  with  a  little  salt 
and  pepper;  stir  in  enough  rolled  cracker  to  make  a  stiff  batter 
and  work  in  about  three  teaspoons  of  marrow  fat,  then  make  in 
balls  about  the  size  of  small  marbles;  boil  in  the  soup  about  5  min- 
utes.— Mrs.  R.  W.  Parry. 

MEAT  BALLS. — Get  round  steak,  and  scrape  meat  off  with  a 
sharp  knife  until  you  have  a  cup;  rub  with  i^  cups  moistened 
bread  crumbs,  i  tablespoon  marrow,  and  i  tablespoon  butter;  mix 
with  i  raw  egg,  and  if  too  moist  to  roll  easily  in  small  balls,  add 
dry  breadcrumbs;  season  with  salt,  pepper,  the  least  bit  of  finely 
minced  onion  and  grated  nutmeg.  It  is  better  to  make  the  balls 
several  hours  before  using  to  allow  them  to  dry.  Drop  in  clear 
boiling  soup,  and  cook  10  or  15  minutes. — Mrs  J.  Vanderleith. 

POTATO  SOUP. — Shank  of  veal,  3  large  potatoes,  peeled  and 
cooked  with  meat;  season  with  salt,  pepper  and  parsley  When 
ready  to  serve  strain  and  add  ^  sliced  lemon  and  wine-glass  of 
sherry.  Put  slices  ol  lemon  and  hard-boiled  eggs  in  plates  before 
serving. — Mrs.  H.  M.  demons. 


—  7  — 

FISH. 


DEVILED  CRAB. — Pick  the  crab  fine  and  add  one-third  the 
quantity  of  rolled  cracker,  moisten  with  cream,  season  with  salt  and 
red  pepper,  i  tablespoon  Worcestershire  sauce  and  parsley;  put 
little  pieces  of  butter  over  the  top;  bake  20  minutes. — Mrs.  R.  L. 
Fulton. 

BAKED  TROUT  (Long  Island  style). — Make  incisions  2  inches 
apart  on  one  side  of  the  fish,  placing  a  small  piece  of  bacon  in  each, 
lay  in  long  baking  pan  and  surround  with  potatoes,  cut  lengthwise 
in  strips  y^  inch  thick,  sprinkle  with  salt  and  pepper,  and  i  table- 
spoon each  of  lard  and  butter;  when  half  cooked  pour  ^  cup  boil- 
ing water  over  the  potatoes;  serve  in  the  pan,  which  may  be  con- 
cealed in  a  folded  napkin  ii  desired;  place  a  radish  or  small  lemon 
in  the  mouth  and  garnish  with  parsley. — Mrs-  M.  D.  Foley. 

SALMON  IN  MOULD. — One  large  cup  salmon  rubbed  fine,  4 
eggs  beaten  lightly,  ^  cup  bread  crumbs,  2  tablespoons  of  melted 
butter,  salt  and  pepper;  beat  the  crumbs  into  the  eggs  and  rub  the 
butter  with  the  salmon;  then  put  all  together  into  a  well-buttered 
mould  and  steam  about  an  hour.  Sauce:  i^  cups  of  milk,  i  table- 
spoon of  cornstarch ;  boil  i  minute,  add  juice  from  salmon,  and  just 
before  serving  add  i  egg  well  beaten;  pour  over  the  salmon  after 
turning  from  the  mould  on  a  platter. — Mrs.  H.  A.  Ware. 

CREOLE  CRAB. — Beat  r  egg  well,  add  i  cup  cream  and  2 
tablespoons  melted  butter,  i  tablespoon  Worcestershire  sauce, 
mace,  allspice,  cloves,  white  pepper,  Cayenne  pepper,  salt  and  curry 
powder  to  taste;  stir  over  the  fire  till  it  boils  and  pour  over  i  finely 
picked  crab,  sprinkle  cracker  crumts  on  top  and  set  in  oven  till 
well  browned. — Miss  Emma  Vanderleiih. 

CREAMED  SHRIMPS  — Cover  i  can  of  shrimps  with  cold  milk 
and  allow  to  come  to  a  boil,  then  pour  off  and  drain;  mix  i  table- 
spoon of  flour  with  same  of  butter  and  add  slowly  i  cup  boiling 
cream  or  milk,  season  with  salt,  pepper  and  nutmeg;  put  in  enough 
tomato  juice  to  color  a  shrimp  pink,  pour  this  over  the  shrimps, 
cook  a  few  minutes  and  serve  in  hot  biscuits  or  over  toast. — Mrs. 
f.  W.  Dorsey. 


CREAMED  OYSTERS. — Put  i  quart  of  oysters  on  the  fire  in 
their  own  liquor,  the  moment  it  boils  turn  into  a  hot  dish  through  a 
colander;  put  into  the  sauce  pan  butter  the  size  of  an  egg,  and 
when  it  bubbles  sprinkle  in  a  tablespoon  of  sifted  flour;  let  it  cook  a 
minute  without  taking  color,  stirring  with  a  wire  whisk;  then  add, 
mixing  well,  a  cup  ol  oyster  liquor;  take  from  the  fire  and  mix  the 
yolks  of  2  eggs,  a  little  salt  and  a  very  little  Cayenne  pepper,  a 
tablespoon  of  lemon  juice  and  a  grating  of  nutmeg;  beat  it  well  and 
return  to  the  fire  to  set  the  eggs  without  allowing  it  to  boil ;  then 
add  the  oysters  and  serve  on  toast. — Mrs.  H.  A.  Ware. 

FRIED  OYSTERS — After  drying  the  oysters  throughly,  roll 
them  in  cracker  dust  and  let  them  stand  10  minutes  in  a  cool  place; 
now  roll  each  in  beaten  egg  which  has  been  seasoned  with  pepper 
and  salt,  and  let  them  stand  again  for  a  few  minutes  before  rolling 
in  cracker  a  second  time;  if  convenient  to  do  so  let  them  stand 
again  for  10  minutes  before  frying,  and  the  cracker  crumbs  will 
adhere  perfectly;  fry  in  a  spider  in  half  butter  and  half  lard  or  drip- 
pings, or  place  them  in  a  wire  basket  and  fry  in  deep  fat;  in  either 
case  let  the  fat  be  very  hot  and  watch  closely. — 5.  S. 

THREE    WAYS    TO    SERVE    RAW    OYSTERS. 

*st  — Take  a  hot  brick  and  lay  on  top  a  smooth,  clear  block 
of  ice  and  allow  to  remain  until  a  cavity  sufficient  to  hold  the 
oysters  is  made,  pour  in  the  oysters  and  garnish  the  edge  of  platter 
with  slices  of  lemon  and  parsley. 

2d. — I4  ill  soup  plates  with  finely  chopped  ice  and  lay  oysters 
on  top. 

3d  — Lay  each  oyster  on  a  crisp  lettuce  leaf  and  sprinkle  with 
finely  chopped  green  pepper. 


-9  — 

MEAT,  POULTRY  AND  QAME. 


VEAL  LOAF. — Chop   2  pounds  of  veal  with  y&  pound  of  fat 

pork,  roll  a  dozen  crackers  and  wet  with  ^  teacup  of  milk;  mix 

all  together  and  season  with  salt,  pepper,  grated  nutmeg  and  lemon 

peel;  bake    i^    hours    and  when    cold   slice    thin. — Mrs  A.    E. 

Williams. 

CHOPS  IN  PAPER. — Select  either  veal  or  mutton  chops,  trim 
and  sprinkle  with  salt  and  pepper,  chop  a  little  uncooked  bacon, 
mix  with  bread  crumbs,  and  season  as  for  turkey  dressing;  moisten 
slightly,  just  enough  to  make  it  into  little  pats,  lay  on  each  chop; 
have  ready  squares  of  browned,  well-oiled  paper,  wrap  about  each 
chop  and  bake  12  minutes  in  a  quick  oven;  serve  in  papers.— 
Mrs.  M.  D.  Foley. 

STEWED  WILD  DUCK. — Split  the  ducks  open  and  lay  in  salt 
and  water  for  several  hours,  dry,  dredge  with  flour,  and  sprinkle 
with  salt  and  pepper,  put  a  tablespoon  ol  butter  in  a  frying-pan 
and  when  hot  add  a  tablespoon  of  minced  onion  and  2  Jablespoons 
of  bacon,  cut  fine;  place  the  ducks  in  the  pan  and  fry  slightly  on 
both  sides,  pour  over  a  wineglass  of  sherry  and  cover  tightly  for 
10  minutes;  then,  a  little  more  than  cover  with  boiling  water; 
when  the  duck  is  cooked  tender  remove  and  thicken  gravy  with 
flour.  Have  ready  on  a  platter  hot  buttered  toast,  place  the 
ducks  on  it  and  pour  over  the  gravy;  garnish  with  olives  and 
parsley. — Mrs.  \k.  E.  Griffin. 

POT  ROAST. — Three  pounds  of  cross  rib,  a  little  suet  chopped 
and  put  in  the  bottom  of  the  pot;  let  the  meat  cook  in  that  a  lew 
minutes;  after  it  is  brown  put  water  on,  pepper,  'salt  and  cloves, 
and  let  it  cook  until  tender;  when  tender  put  a  few  carrots  and 
tomatoes  in  and  cook  20  minutes.  It  must  simmer  for  three  hours, 
for  if  it  cooks  fast  it  will  not  be  tender. — Mrs.  W.  R.  Jenvey. 

CHOPPED  LOAF. — Two  and  one-quarter  pounds  of  raw, 
chopped,  lean  meat,  ^  pound  of  raw,  chopped,  salt  pork,  i  raw 
finely  chopped  onion,  i  cup  of  bread  crumbs,  i  cup  of  sweet  milk, 
2  beaten  eggs,  i  teaspoon  of  black  pepper,  ^  teaspoon  of  celery 
salt;  mould  it  into  a  long  loaf  and  put  into  a  baking-pan;  pour  over 


it  a  can  of  tomatoes,  keeping  the  pieces  of  tomato  on  the  loai; 
while  cooking  (about  2^  hours)  baste  with  the  tomato  juice,  add- 
ing hot  water  if  necessary;  when  done  place  the  loai  on  a  platter 
and  pour  over  it  a  gravy  made  as  follows  :  i  sliced  onion,  fried  in 
a  heaping  tablespoon  of  butter;  when  done  add  2  tablespoons  of 
flour;  cook  and  add  J^  cup  of  good  beef  gravy,  ^  level  tea- 
spoon of  salt,  Y±  level  teaspoon  of  pepper,  Mi  level  teaspoon  of 
nutmeg,  3  tablespoons  of  sherry,  i  can  of  mushrooms  and  the 
strained  gravy  from  the  pan;  boil  10  minutes.  This  is  a  nice 
gravy  for  a  broiled  steak,  by  using  only  \yz  tablespoons  of  flour 
and  omitting  the  tomato  juice. — Mrs.  Idah  M.  Strobridge. 

CREAM  CHICKEN. — Two  chickens,  2  sweetbreads,  2  cans  of 
mushrooms;  boil  chickens  until  tender  and  cut  as  for  a  salad,  re- 
moving all  skin;  bo:l  sweetbreads,  chop  fine,  chop  mushrooms 
rather  coarsely;  mix  and  bake  in  a  dish  with  cream  dressing 
poured  over,  sprinkling  bread  crumbs,  pieces  of  butter  and  a  little 
dressing  over  the  top;  bake  20  minutes. 

Cream  Dressing. — One  pint  of  sweet  cream,  i%  tablespoons 
of  flour,  2  tablespoons  butter,  a  little  nutmeg,  i  very  small  onion 
grated,  a  little  Cayenne  pepper  and  salt  to  taste;  scald  cream  and 
rub  butter  with  flour;  cook  all  together  to  the  consistency  of 
cream.  For  10  people. — Mrs.  Annie  R.  Chambers. 

SAGE  CHICKENS. — Lay  2  or  3  large  thin  slices  of  onion  on  the 
breast  of  each  chicken;  outside  of  that  lay  thin  slices  of  fat  salt 
pork,  tying  all  on  securely  with  string  and  previously  putting  a 
quarter  of  an  onion  inside  of  each  chicken;  after  peppering  them 
well,  put  them  in  a  covered  pot  with  enough  water  to  cook, 
but  not  enough  to  cover  them,  turn  them  occasionally;  when 
a  fork  thrust  in  the  breast  turns  easily  cut  the  strings,  remove  the 
pork  and  onion  and  put  all  in  a  dripping-pan  with  the  water  in 
which  they  were  cooked;  baste  and  turn  them  often;  when  brown 
place  the  chickens  on  a  hot  platter,  and  serve -them  with  the  gravy, 
made  as  follows  :  Strain  the  water  from  the  dripping-pan  and  if 
not  enough  add  sufficient  boiling  water  to  make  a  pint;  thicken  it 
with  i  tablespoon  of  browned  flour  rubbed  smooth  in  2  tablespoons 
of  melted  butter;  add  ^  teaspoon  of  black  pepper;  ^  teaspoon 
of  salt,  i  teaspoon  of  caramel,  and  i  teaspoon  of  Worcestershire 
sauce:  cook  a  few  moments,  and  it  too  thick  add  enough  hot 


water  to  thin  it,   together  with  the  giblets,  which   have  been  boiled 
and  chopped  very  fine. — Mrs.  G.    IV.   Mcacham. 

SAM  BALL. — Boil  i  chicken,  chop  the  dark  and  light  meat 
very  fine,  mix  with  it  butter  the  size  of  an  egg,  3  tablespoons  ot 
cream,  3  eggs  well  beaten,  salt  and  pepper  to  taste;  rub  butter  in- 
side of  Charlotte  Russe  pan  and  line  with  green  peas,  then  put  in 
chicken  mixture  and  steam  i  hour;  turn  out  of  mould  and  cove1" 
with  cream  sauce. — Mrs.  H.  A.  Ware. 

STUFFED  BAKED  PEPPERS. — Two  coffee  cups  chopped  veal, 
seasoned  with  i  tablespoon  of  minced  onion,  i  large  tomato  cut 
fine,  salt  and  a  little  summer  savory,  thyme  or  sage  as  preferred; 
open  the  green  peppers  on  the  side,  remove  the  seeds,  stuff  with 
the  meat,  place  in  baking-pan  with  a  little  water  and  drippings, 
baste  frequently;  when  done  remove,  make  gravy  in  same  pan  by 
the  addition  of  a  tablespoon  of  flour  rubbed  with  the  same  of  but- 
ter, and  i  teaspoon  of  caramel;  pour  over  the  peppers  and  serve.— 
Mrs.  W.  E.  Griffin. 


VKQETABLBS. 


TOMATO  A  L'  ITALIENNE. — One  quart  tomatoes,  i  small 
onion,  3  ounces  of  ham,  ^  cup  rice,  2  tablespoons  cheese,  i 
tablespoon  butter,  ^  teaspoon  salt,  Y%  each  white  pepper,  Cayenne 
and  nutmeg;  cook  tomatoes,  onions,  ham  and  rice  for  i  hour; 
add  seasoning  about  15  minutes  before  serving. — Mrs.  E.  R. 
Dodge. 

CABBAGE  PUDDING  — One-half  head  of  cabbage  chopped 
fine,  pour  on  boiling  water  and  let  stand  15  minutes,  drain,  add  2 
eggs  and  bread  crumbs  equal  to  the  amount  of  cabbage,  i  cup  oi 
milk,  lump  of  butter,  salt  and  pepper  to  taste;  bake  until  brown 
and  serve  in  the  dish  in  which  it  was  baked.  — Miss  E.  C.  Babcock. 

SCALLOPED  POTATOES. — Peel,  slice  thin  and  lay  in  a  dish  in 
layers,  season  with  salt  and  pepper,  cover  with  cream  or  milk,  if 
milk    add  a  lump   of  butter,  and  bake   >£   or  ^    of  an  hour.- 
Miss  E.  C.   Babcock. 


— 12 — 

GREEN  CORN  PUDDING. — Draw  a  sharp  knife  through  each 
row  of  corn  lengthwise,  then  scrape  out  the  pulp;  to  i  pint  of 
corn  take  i  quart  of  milk,  3  eggs,  a  little  suet,  pepper  and  salt 
and  a  few  lumps  of  butter,  stir  it  occasionally  till  thick,  and  bake 
about  2  hours.  For  canned  corn  use  less  milk  and  bake  i  hour. 
—M.  E.  G. 

POTATO  PUFF. — Take  2  cups  mashed  potatoes,  2  tablespoons 
melted  butter,  beat  to  a  cream  and  add  2  eggs  well  beaten,  a  tea- 
cup oi  cream  or  milk,  salt  to  taste;  beat  all  well;  put  in  a  baking 
dish  in  a  quick  oven  until  nicely  browned  — F.  A.  M. 

FRIED  TOMATOES. — Peel  ripe  tomatoes  and  cut  crosswise  in 
large  slices;  dip  in  egg  and  then  in  rolled  cracker,  Iry  in  hot  lard 
and  butter  and  serve  hot  with  pepper,  salt  and  the  least  bit  of  fine 
sugar  sprinkled  over;  garnish  with  a  little  minced  green  pepper  or 
parsley. — M.  E.  G. 

CABBAGE. — Slice  cabbage  rather  coarse  and  cook  in  milk 
instead  of  water,  when  tender  add  butter,  pepper  and  salt. — A.  Y. 

POTATO  SOUFFLE. — Bake  3  even  sized  potatoes;  when  done 
cut  lengthwise  in  half,  scoop  out  the  potato  into  a  hot  bowl,  add  2 
teaspoons  butter,  i  tablespoon  hot  cream,  salt  and  pepper;  beat 
whites  of  2  eggs  stiff  and  mix  with  potatoes ;  fill  skins  and  set  in 
oven  to  brown. — Miss  M.  Brown. 


SALAD. 


MAYONNAISE. — First  see  that  the  dish  and  ingredients  to  be 
used  are  cold,  and  use  a  fork  for  stirring,  rub  i  teaspoon  best 
mustard  with  yolk  of  one  egg,  and  when  smooth  add  oil,  ^  tea- 
spoon at  a  time,  stirring  briskly  all  the  while;  when  the  mixture 
becomes  like  jelly  add  ^  teaspoon  each  of  salt  and  sugar,  white 
and  Cayenne  pepper  to  taste,  i  teaspoon  Worcestershire  sauce  and 
a  tablespoon  of  vinegar  or  lemon  juice. — Mrs.  M.  D.  Foley. 

,     TOMATO  SALAD. — One  pint  canned  tomatoes,   ^  package  of 
gelatine  soaked  in  ^  pint  cold  water;  put  the  tomatoes  on  to  boil, 


and  when  they  have  boiled  about  10  minutes  add  the  gelatine  and 
a  pinch  of  salt;  let  boil  for  about  5  miuutes,  take  from  the  stove, 
strain  into  a  square  mould  and  set  away  to  cool;  when  it  becomes 
firm  put  a  hot  cloth  around  the  mould  and  turn  the  jelly  out  on 
a  salad  plate,  put  fresh  lettuce  leaves  around  and  serve  with 
mayonnaise  dressing. — Mrs.  R.  D.  Jackson. 

RUSSIAN  SALAD. — Three  cuos  cold  boiled  potatoes,  cut  in 
small  slices  or  dice,  i  cup  chopped  cabbage,  i  cup  chopped  celery, 
Y-Z  cup  chopped  boiled  beets,  %  cup  chopped  onion,  ^  cup 
chopped  parsley;  mix  with  cream  dressing  and  garnish  with  hard 
boiled  eggs  sliced,  olives  and  lemons  peeled  and  sliced. — Mrs. 
Henry  Rives. 

SUMMER  SALAD. — Peel  and  slice  6  ripe  tomatoes  and  4 
cucumbers,  remove  seeds  from  4  green  peppers  and  chop  tine; 
mix  with  mayonnaise  dressing. — M.  E.  G. 

TOMATO  SALAD. — Select  the  required  number  of  even  sized 
ripe,  smooth  tomatoes,  peel  and  lay  each  on  a  crisp  lettuce  leaf 
with  a  spoonful  of  mayonnaise  dressing,  turning  the  stem  side  up, 
place  in  hollow  ^  stuffed  egg  covered  with  thin  slice  of  lemon  with 
rind  removed. — S.  S. 

STUFFED  EGGS. — Hard  boil  desired  number  of  eggs  and 
cut  crosswise  in  half  with  a  sharp  knife,  carefully  remove  the  yolk, 
rub  with  it  a  little  oil  and  vinegar,  season  with  mustard  and  pepper, 
fill  each  white  with  this  mixture. — Mrs.  M.  D.  Foley. 

CREAM  SALAD  DRESSING. — Three  eggs,  ^  pint  vinegar,  i 
teaspoon  salt,  butter  half  the  size  of  an  egg,  i  tablespoon  of 
mustard,  3  tablespoons  of  cream,  3  teaspoons  sugar,  boil  salt, 
sugar  and  vinegar  together,  mix  butter  and  mustard,  then  add 
cream  and  eggs  well  beaten,  put  all  in  vinegar  and  stir  quickly. - 
Mrs.  B.  F.  Bacon. 


— 14— 

DESSERTS. 


LEMON  PUDDING. — One  quart  boiling  water.  I  cup  sugar,  4 
tablespoons  cornstarch,  pinch  of  salt,  grated  rind  of  2  lemons  and 
juice  ol  i ;  let  it  come  to  a  boil  and  when  cold  serve  with  whipped 
cream. — Mrs.  J.  M.  Fulton 

CHERRY  PUDDING. — One-half  pint  sifted  flour,  i  teaspoon 
baking  powder,  a  little  salt,  also  a  little  butter  rubbed  in  flour;  mix 
into  a  soft  dough  as  for  biscuits  and  roll  out  spreading  with  cher- 
ries; then  roll  together  and  lay  in  a  pan,  putting  in  pieces  ol 
butter  and  i  cup  of  sugar;  pour  on  boiling  water  and  bake  about 
25  minutes;  add  more  water  if  it  cooks  away  too  fast  as  this  makes 
the  sauce  to  serve  with  the  pudding. — Mrs.  R.  Brown. 

LEMON  PIE. — Yolks  of  4  eggs  beaten  light,  i  teacup  sugar, 
i  teacup  cold  water,  grated  rind  and  juice  of  one  lemon,  4  table- 
spoons powdered  cracker,  i  tablespoon  melted  butter  and  little 
salt;  take  the  whites  oi  3  well-beaten  eggs  with  ^  cup  sugar,  to 
put  over  the  pie  when  baked,  and  brown  it  in  the  oven. — Mrs.  J. 
M.  Fulton. 

OREME  AU  CARAMEL. — Scald  i  pint  milk,  dissolve  in  a  dry 
sauce-pan  i  cup  of  dark  brown  sugar  until  it  becomes  a  liquid, 
stirring  all  the  time;  moisten  2  tablespoons  ol  cornstarch  with  cold 
milk  and  mix  with  beaten  yolks  ol  4  eggs;  when  milk  is  hot  stir  in 
gradually  dissolved  sugar,  taking  care  it  does  not  harden;  then  add 
eggs  and  cornstarch,  boil  till  it  thickens  and  flavor  with  2  teaspoons" 
vanilla,  fust  before  serving  beat  ^  pint  cream  stiff  and  put  on 
top;  serve  cold. — Mrs.  J.  H.  Ware. 

LEMON  MERINGUE  PUDDING. — Put  on  i  cup  rice  to  boil  in 
5  cups  of  water  with  ^  teaspoon  salt;  when  the  rice  is  done  add  ^ 
cup  white  sugar  and  the  yolks  ol  2  eggs  beaten  very  light;  before 
taking  from  the  stove  add  the  grated  rind  of  i  lemon;  let  it  cool 
and  then  spread  with  a  thin  layer  of  currant  jelly,  or  any  kind  pre- 
ierred,  and  cover  with  meringue  of  the  whites  of  2  eggs,  to  which 
has  been  added  4  teaspoons  powdered  sugar  beaten  very  stiff,  and 
then  add  the  juice  of  the  lemon;  set  in  the  oven  to  brown  and  eat 
cold  with  or  without  cream. — Mrs.  R.  D.  Jackson 


—  15— 

INDIAN  PUDDING. — Six  tablespoons  meal,  2  tablespoons 
butter,  i  cup  molasses,  2  teaspoons  ginger  and  a  little  salt;  mix 
and  pour  into  i  quart  boiling  milk,  add  i  cup  cold  water  when 
ready  to  bake;  bake  i  hour. — Mrs.  R.  B .  Chisholm. 

LEMON  BUTTER. — Two  pints  white  sugar,  i^  pints  water,  3 
eggs  well-beaten,  i  tablespoon  butter,  2  tablespoons  cornstarch, 
juice  of  2  lemons,  rind  of  i;  cook  in  a  double  boiler. — Mrs.  E. 
R  Dodge. 

GRAHAM  PUDDING. — One  egg,  ^  cup  milk,  r  tablespoon 
melted  butter,  scant  ^  cup  of  currants,  same  of  raisins,  citron 
size  of  walnut  cut  fine,  ^  cup  brown  sugar,  ^  cup  molasses,  i 
cup  graham  flour  i  scant  teaspoon  soda  dissolved  in  2  tablespoons 
hot  water,  %  teaspoon  cinnamon,  ^  teaspoon  each  allspice  and 
cloves,  i  teaspoon  vanilla;  steam  2  hours 

Sauce. — One-half  cup  butter,  i  cup  powdered  sugar,  i  table- 
spoon rum  in  2  of  cold  water;  cream  butter  with  hand  first,  add 
sugar,  then  rum  and  water  a  few  drops  at  a  time;  set  on  ice  for  an 
hour,  and  just  before  serving  place  in  double  boiler  and  stir  con- 
stantly till  like  cream. — Mrs.  J.  W.  Dorsey. 

LEMON  JELLY. — One- half  package  gelatine  soaked   2  hours 
in  1/2  cup  cold  water,  and  i  cup  sugar  add  juice  of  2  lemons,  pour 
over  this  mixture  i  pint  boiling  water  and  stir  till  dissolved,  strain 
through  a  napkin  and  turn  into  molds  dipped  first  in  cold  water.  --• 
Mrs.  H.    W.  Higgins. 

COLD  CREAM  PODDING. — One  pint  milk,  4  eggs,  i  pint 
cream,  ^  box  pink  gelatine,  15  cents  macaroons,  pinch  of  salt, 
vanilla  and  sugar  to  taste;  dissolve  gelatine  in  ^  pint  water,  boil 
milk,  stir  in  yolks  of  eggs  and  gelatine  and  let  it  cool;  whip  cream 
and  whites  of  eggs  stiff,  then  mix  all  together,  putting  the  maca- 
roons last;  put  on  ice. — Mrs.  Geo.  Hymers. 

JELLIED  ORANGES. — Select  desired  number  of  large  thick 
skinned  oranges,  wash  and  cut  crosswise  in  half;  carefully  remove 
pulp  without  breaking  the  rind  and  squeeze  out  the  juice; 
take  juice  of  i  lemon  to  every  3  oranges  and  i  tablespoon  pine- 
apple juice,  add  enough  water  to  make  a  little  more  than  a  quart, 
sweeten  to  taste  and  dissolve  in  it  ^  box  of  gelatine,  Jet  come  to  a 
boil,  and  when  partially  cool  pour  into  the  orange  rinds;  set  in  a 
cold  place  to  harden. — Mrs.  M.  D.  Foley. 


APPLE  SNOW. — Bake  six  large  apples,    remove  the  skins  and 

rub   through  a  colander;  when   cool  add   the  juice  and   rind  of  i 

lemon  and  >^  cup  sugar;  beat  the  whites  of  5  eggs   to  a  stiff  froth 

and  gradually  beat  in  the  apples;  serve  with  boiled  custard. — Mrs. 

W.  O.  Mills. 

BOILED  CUSTARD. — Sweeten  i  quart  of  cream  or  milk  to  taste 
and  put  in  double  boiler;  when  hot  stir  in  the  well-beaten  yolks  of 
4  eggs,  cook  a  tew  minutes,  stirrihg  constantly,  then  remove  and 
flavor  with  i  tablespoon  vanilla. — ,51  ,5". 


ICES  AND  ICE  CREAM. 


CURRANT  AND  RASPBERRY  ICE.— One  quart  red  currants, 
i  pint  raspberries,  i  pint  of  water,  i^  pints  of  sugar;  squeeze  out 
the  juice,  mix  in  the  sugar  and  water  and  freeze. — Mrs.  H.  W. 
Higgins. 

CARAMEL  ICE  CREAM. — Dissolve  in  a  dry  sauce-pan  i  cup  ol 
dark  brown  sugar  until  it  becomes  a  liquid,  stirring  all  the  time, 
add  this  to  a  quart  oi  cream  and  freeze. — Mrs.  Anthony  Schmitt. 

PINEAPPLE  SHERBEHT. — Take  a  pineapple,  remove  heart  and 
eyes  and  chop  fine,  dissolve  i  tablespoon  gelatine  in  cold  water 
enough  to  cover  it  for  i  hour,  i  pint  of  sugar,  i  pint  water,  put  all 
together  and  then  add  ^  teacup  hot  water. — Mrs.  Henry  Rives. 

POMONA  SHERBERT.— One  quart  cider,  i  pint  orange  juice,  i 
pound  sugar,  i  tablespoon  sherry,  i  tablespoon  brandy. — Miss 
Emma  Vanderleith. 

STRAWBERRY  WATER  ICE.— Juice  of  i  quart  of  berries,  equal 
quantity  of  water  i  pound  of  sugar,  whites  of  2  eggs  and  i  table- 
spoon gelatine.  Soak  gelatine  in  ^  pint  of  water  a  few  moments; 
put  remaining  quantity  of  water  on  to  boil  and  dissolve  gelatine  in 
it;  mash  the  berries,  cover  with  the  sugar,  let  it  stand  i  hour  or 
more,  then  press  out  the  juice,  add  the  water  and  freeze,  add  the 
whites  of  eggs  when  partly  frozen;  close  carefully  and  freeze  again 
and  set  away  for  an  hour  or  two.  —R.  /,.  D. 


—17— 

MERINGUE  GLACE. — One  and  one-half  pints  of  boiling  milk, 
Y±  cup  granulated  sugar,  i  dessert  spoon  of  vanilla,  4  dessert 
spoons  gelatine  that  has  been  soaked  i  hour  in  4  dessert  spoons  of 
cold  water,  stir  over  the  fire  till  dissolved,  then  strain  it  into  1^/2 
pints  of  cold,  thick,  sweet  cream;  when  cold  freeze,  remove  paddl'- 
from  freezer,  press  cream  down  firmly,  let  it  stand  for  an  hour'; 
when  ready  to  serve  turn  it  into  an  earthen  dish,  smooth  it  down 
and  spread  over  it  a  meringue  made  of  the  whipped  whites  of  5 
eggs  and  5  tablespoons  of  granulated  sugar;  set  it  in  a  milk  pan 
in  which  is  poured  the  ice  and  ice- water  from  the  freezer;  set  the 
pan  on  the  top  shelf  of  a  very  hot  oven  and  brown  the  meringue  as 
rapidly  as  possible;  serve  immediately  with  macaroons  and  lady- 
fingers. — Mrs.  Idah  M.  Strobridge. 


CAKE. 


VELVET  SPONGE  CAKE. — Two  scant  cups  of  sugar,  yolks  of 
5  eggsJ  Deat  e*&-s  aill-l  sugar  to  a  cream  at  least  15  minutes,  then 
add  i  large  cup  boiling  water,  3  large  cups  sifted  flour,  to  which 
add  2  heaped  teaspoons  baking  powder  and  a  pinch  of  salt;  add 
the  beaten  whites,  flavor  to  taste,  and  bake  in  a  moderate  oven.— 
Mrs.  L.  S.  Greenlaw. 

NOUGAT  CAKE. — -One-half  cup  butter,  creamed  with  2  cups  oi 
granulated  sugar;  add  i  cup  sweet  milk  and  i1/?  teaspoons  almond 
extract;  beat  well  with  the  hand;  do  not  use  a  spoon,  and  add 
alternately  the  whipped  whites  of  8  eggs  and  2  cups  of  flour  that 
has  been  sifted  5  times  with  3  teaspoons  baking  powder;  beat  hard 
and  pour  into  5  jelly  cake  tins  that  are  lined  with  paper  clipped  an 
inch  deep  in  the  edges  all  the  way  round,  to  fit  closely  in  the  tins 
and  that  are  well  greased  on  boih  sides  with  melted  sweet  lard; 
when  cold  spread  between  the  layers  the  following  :  r  quart  oi 
whipped  cream  sweetened  with  i  cjp  of  powdered  sugar,  to  which 
is  added  2  cups  of  blanched  English  walnuts  and  2  teaspoons  of 
rose  extract;  cover  the  top  and  sides  with  an  icing  made  of  the 
whipped  whites  of  3  eggs,  i  cup  of  powdered  sugar  and  2  ten4 


spoons  of  lemon  extract;   before  it  hardens  press  blanched  almonds 
in  halves  into  it. — Mrs.  Idah  M.  Strobridge. 

ANGEL  FOOD. — One  tumbler  of  granulated  sugar,  ^  tumbler 
of  powdered  sugar,  i  tumbler  of  sifted  flour,  i  even  teaspoon  of 
cream  tartar;  sift  all  together  4  times  and  stir  gradually  into  the 
thoroughly  beaten  whites  of  12  eggs;  flavor  to  taste;  bake  in 
unbuttered  tin  in  a  moderate  oven;  after  baking  invert  on  a  toaster 
till  cool. — Mrs.  J.  M.  Fulton. 

SPONGE  CAKE. — Two  cups  sugar,  2  cups  flour,  4  eggs,  2 
teaspoons  baking  powder,  ^  cup  boiling  water;  add  the  water 
last.  The  cake  may  seem  too  thin,  but  will  come  all  right  from  the 
oven. — Mrs.  H.  M.  demons. 


DOUCHNUTS. — One  ettp  bdtter,  2  cups  sugar,  4  eggs,  i  cup 
sour  milk  or  cream,  i  teaspoon  soda  dissolved  in  hot  water,  i  tea- 
spoon grated  nutmeg,  ^  teaspoon  of  cinnamon;  add  sufficient 
flour  to  roll  out  in  pretty  soft  dough,  cut  as  desired  and  fry  in  hot 
lard. — Mrs.  H.  M.'  demons. 

WALNUT  CAKE. — Three-fourths  cup  of  butter,  2  cups  sugar 
i  cup  of  sour  cream,  4  cups  of  flour,  whites  of  7  eggs  and  yolks 
of  2  beaten  separately,  i  teaspoon  soda,  2  teaspoons  baking 
powder,  i  p»t  of  walnut  meats  rolled  out  and  sprinkled  with  flour. 
—Mrs.  J.  M.  Fulton. 

FRUIT  CAKE.-  -Twelve  eggs,  i  pound  brown  sugar,  i  pounci 
butter,  2  coffee  cups  N.  O.  molasses,  i  pound  of  fl:ur  (browned), 
4  pounds  raisins,  4  pounds  currants,  i  pound  citron  (and  walnuts 
if  desired),  i  tablespoon  each  ot  cinnamon,  nutmeg,  cloves  and 
allspice,  i  pint  brandy,  ^  teaspoon  soda,  bake  six  hours;  after 
baked  pour  over  it  while  warm  a  pint  of  wine.  Sherry,  Angelica, 
or  any  other  sweet  wine. — Mrs.  Geo.  J.  Perkins. 

SPICED  COFFEE  CAKE. — One  cup  of  brown  sugar,  not  quite 
cup  of  butter,  2  eggs,  ^  cup  molasses,  i  cup  strong  cold  coffee, 
i  teaspoon  soda  sifted  with  flour,  2  teaspoons  cinnamon,  i  tea- 
spoorfcloves,  flour  enough  to  make  stiff  batter,  and  i  cup  seeded 
raisins,  (floured);  bake  about  an  hour. — Mrs.  R.  W.  Parry. 

CRACKER  CAKE.  —Three  eggs,  i  large  cup  cracker  flour,  i 
large  cup  sugar,  i  large  cup  blanched  almonds  chopped,  5 
tablespoons  grated  chocolate,  i  teaspoon  allspice,  i  teaspoon 


—19- 

cinnamon,  ^  teaspoon  cloves,  i  teaspoon  vanilla,  ^  cup  shaved 
citron  and  lemon  peel;  beat  yolks  and  sugar  to  a  cream,  add  3 
tablespoons  chocolate  and  spices,  almonds,  whites  of  7  eggs  and 
flour;  bake  in  3  layers  and  spread  jelly  between;  take  whites 
reserved  and  2  tablespoons  chocolate  with  sugar,  beat  well  and  use 
tor  icing. — Mrs.  H.  Berg  stein, 

NUT  CAKE. — One  and  one-half  cups  sugar,  y?  cup  butter,  \ 
cup  sweet  milk,  j  cup  chopped  nuts  (floured),  whites  of  4  eggs,  2 
teaspoons  baking  powder,  flour  enough  to  make  quite  a  stiff  batter; 
add  whites  of  eggs  last,  alternating  with  flour. — Mrs.  R.  Brown. 

MINNEHAHA  CAKE  — One  and  one-half  cups  sugar,  ^  cup 
sweet  milk,  2  heaping  cups  flour  with  2  teaspoons  baking  powder, 
whites  of  6  eggs  beaten  thoroughly;  bake  in  sheets  or  round  layers. 

Filling. — Boil  teacup  sugar  in  a  little  water  until  brittle  when 
dropped  in  cold  water,  remove  from  the  fire  and  stir  quickly  into 
the  well-beaten  white  of  an  egg;  add  to  this  a  cup  of  stoned  raisins 
chopped  tine  and  nearly  a  cup  of  chopped  nuts;  place  between 
layers  and  on  top,  or  make  plain  icing  for  top.  —  Mrs.  R.  Brown, 

GINGER  SNAPS. — One  large  cup  butter  and  lard  mixed,  i  cup 
brown  sugar,  i  cup  molasses,  ^  cup  hot  water,-!  tablespoon 
ginger  and  cinnamon  each,  i  teaspoon  cloves,  i  tettespoon  soda 
dissolved  in  hot  water,  flour  for  quite  a  stiff  dough,  roll  out  thinner 
than  sugar  cookies  and  bake  quickly.  These  are  richer  by  adding 
i  egg  and  will  keep  for  weeks.  —  Mrs.  R.  Brown. 

GIXGKR  BRKAI>.  -  One  cup  New  Orleans  molasses,  i  cup  ol 
line  sugar,  i  cup  of  sour  cream,  i  teaspoon  soda  stirred  in  it,  3 
cups  flour,  3  eggs,  ^  teaspoon  each  ground  ginger,  cinnamon, 
cloves  and  allspice. — Mrs.  G.  A.  Fletcher. 

GINGER  SNAPS. — Boil  coffee  cup  molasses,  put  in  tablespoon 
soda,  beat  up  i  egg  with  coftee  cup  brown  sugar  and  j£  table 
spoon  vinegar;  add  this  to  boiling  molasses  with  2  teaspoons 
ginger;  mix  very  stiff  with  flour. — Mrs.  Gorham. 

SPONGE  CAKE  — One  pound  powdered  sugar,  j^  pound 
flour,  i  dozen  eggs,  i  lemon,  separate  the  whites  and  yolks  of 
eggs,  beat  whites  to  a  froth  and  set  in  a  cool  place;  beat  yolks  and 
sugar  together  thoroughly,  add  juice  of  the  lemon,  stir  in  the  well 


— 20— 


silted  flour,  the  whites  of  eggs  added  gradually;  bake  40  minutes 
and  let  cool  in  pan. — Mrs.  Elizabeth  A.  Perry. 

SPONGE  DROPS.— Four  eggs,  y2  cup  powdered  sugar,  ^  cup 
flour,  %  salt  spoon  of  salt,  flavor  to  suit,  mix  as  for  sponge  cake, 
drop  on  a  buttered  pan,  sprinkled  with  powdered  sugar,  and  bake 
15  minutes. — Mrs.  Elizabeth  A.  Perry. 

COOKIES.— Two-thirds  cup  sour  milk,  2,3    cup  lard  and  butter 
mixed,  2  eggs,  2  cups  sugar,  i   teaspoon  soda,   seasoned  to  taste; 
mix  stiff  and  roll  very  thin;  bake  in  a  quick  oven. — Mrs.  M.  H. 
Williams. 

CREAM  PUFFS.— One-fourth  of  a  pound  oi  butter,  ^  pound 
flour,  5  eggs,  i  pint  boiling  water;  put  butter  and  water  on  fire, 
and  while  boiling  stir  in  flour;  remove  from  fire,  add  beaten  eggs, 
and  stir  until  cool;  bake  in  a  quick  oven  20  minutes. 

Cream. — One-half  cup  flour,  i  cup  sugar,  2  eggs;  beat  to  a 
cream  and  add  to  i  pint  of  boiling  milk;  flavor  to  taste. — Mrs.  C. 
A. 


DARK  CHOCOLATE  CAKE. — One  cup    dark   brown  sugar,    ' 
cup  butter,  2  eggs,  ^  cup  sweet  milk,  2  cups  flour. 

Cream  — One  cup  grated  chocolate,  ^  cup  milk,  ^  of  a  cup 
dark  brown  sugar,  i  egg,  i  teaspoon  vanilla;  cook  like  cream  in 
custard  kettle  and  mix  in  the  first  recipe,  sprinkle  i  teaspoon  dry 
soda  on  mixture  and  stir  well ;  bake  in  layers  and  put  frosting 
between. 

Frosting. — One  cup  sugar.  5  tablespoons  milk,  boil  8  minutes 
and  beat  light  with  a  fork. --Mrs.  W.  R.  Jenvey. 

WHITE  CUP  CAKE.-  -One  cup  butter,  2  cups  powdered 
sugar,  i  cup  sweet  milk,  3  cups  flour,  3  even  teaspoons  baking 
powder  sifted  in  the  flour,  whites  of  8  eggs  beaten  to  a  stiff  froth ; 
good  for  loaf  or  layer.- --Mrs.  M.  E.  Arrowsmith 

CUP  CAKE. --One  cup  butter,  2  cups  powdered  sugar,  i  cup 
sweet  milk,  3  cups  flour,  5  eggs,  3  even  teaspoons  baking  powder 
well  sifted  in  flour;  cream  the  butter,  gradually  add  milk,  then  the 
flour  and  whites  of  eggs;  good  for  loaf  or  \ayer. --Mrs.  M.  E. 
Arrowsmith. 

SNOW  CAKE. ---One-half  teacup  butter,    i   teacup  sugar,  1^2 


teacups  flour,  ^  teacup  sweet  milk,    i   teaspoon  baking  powder, 
whites  of  4  eggs,  flavor  with  lemon. — Miss  E.  G.  Gibbs. 

LAYER  CAKE. — Two  cups  sugar,  i  cup  butter,  i  cup  milk, 
3}^  cups  flour,  yolks  of  5  eggs,  whites  of  2  eggs.  */£  teaspoon 
soda,  i  teaspoon  cream  of  tartar  sifted  into  flour;  bake  in  jelly  cake 
tins. — Mrs.  H.  W.  Higgins. 

LAYEK  CAKE. — Not  quite  i  cup  of  sugar,  not  quite  */2  cup  of 
butter,  mixed  but  not  creamed,  3  eggs  dropped  in,  ^  cup  of  milk, 
3  cups  flour,  i  teaspoon  baking  powder;  stir  quickly  and  bake.— 
Mrs.  Henry  Rives. 

LAYER     CAKE     FILLING. 

Lemon. — Grated    rind   and    ^  the  juice   of   i    large   lemon 

stirred  with  yolk   of  i    egg,    %   cup  of  butter,    add   fine  sugar  to 

make  stiff  enough  to  spread :  equally  good   made  with  an  orange. 
—Mrs.  M.  D.  Foley. 

Opera  Cream. — Two  cups  brown  sugar,  }/•>  cup  cream,  y$ 
cup  butter,  boil  about  5  minutes,  stirring  all  the  time;  remove  from 
the  fire  and  stir  cool;  add  %  teaspoon  vanilla;  spread  between 
and  on  top  of  layers  of  white  cake. — Mrs.  E.  R.  Clute. 

Chopped  Raisin. — One  cup  stoned  raisins,  i  lemon  peeled 
and  seeded,  chop  together  and  mix  with  cup  sugar  and  a  little 
water.  If  cake  has  good  crust  put  together  while  warm. — Mrs.  J. 
L.  Fast. 

Sour  Cream. — One-half  cup  sour  cream,  >^  cup  sweet  cream, 
i  cup  sugar;  boil  till  thick  and  then  add  i  cup  chopped  walnuts.  — 
Mrs.  W.  E.  Griffin. 

Pineapple. — One  and  one-halt  cups  chopped  pineapple  free 
from  juice,  i%  cups  whipped  cream,  4  tablespoons  powdered 
sugar,  a  pinch  of  soda.---^.  ^9. 


-22— 


BREAD  AND  BREAKFAST 
CAKES. 


SALT  RISING  BREAD. — At  dinner  time  in  the  evening  take  2 
even  tablespoons  of  corn-meal,  j£  teaspoon  soda,  ^  teaspoon  salt 
and  put  on  boiling  water  to  make  a  very  thin  batter;  put  this  in  a 
warm  place  until  the  second  morning  after;  this  water  should  be 
full  of  bubbles;  then  take  a  large  bowl  and  put  in  it  a  teacup  oi 
warm  water,  the  same  amount  of  salt  and  soda  as  in  the  first  batter 
and  thicken  quite  stiff  with  Riverside  flour  and  stir  it  into  the  con- 
tents of  the  first  bowl.  Put  this  in  a  warm  place  and  when  the 
bowl  is  full  take  a  quart  of  warm  water,  or  more,  if  you  wish  more 
than  4  loaves  of  bread,  thicken  it  with  flour  and  pour  in  the 
contents  of  the  bowl.  Let  this  rise  about  an  inch  then  make  into 
loaves  with  as  little  flour  and  kneading  as  possible;  set  again  in  a 
warm  place  until  very  light  and  bake  as  other  bread. — Mrs.  C  T. 
Bender. 

COHN  BREAD. — One-half  cup  sifted  flour,  add  i  rounding  tea- 
spoon baking  powder  and  sift  again,  add  \%  cups  cornmeal,  2 
rounding  tablespoons  granulated  sugar  and  ^  rounding  teaspoon 
salt,  rub  well  together  and  then  add  i  heaping  teaspoon  of  butter 
nie'ted  after  measuring;  rub  it  well  into  the  flour  and  add  3  well- 
beaten  eggs  and  i^  cups  sweet  milk;  beat  hard  and  pour  into  hot 
gem  pans  or  a  shallow  tin  well  greased  with  sweet  lard. — M?s.  G. 
W.  Meacham. 

BBOWM  BREAD. — One  large  cup  cornmeal,  i  large  cup 
graham  meal,  ^  cup  molasses,  i  cup  sour  milk,  i  teaspoon  soda, 
dissolved  in  i  cup  boiling  water,  salt;  steam  3  hours.—  Mrs.  C.  A. 
Bragg. 

WAFFLES. — One  pint  sour  milk,  3  tablespoons  melted  butter, 
3  e8¥s  beaten  separately,  i  teaspoon  soda,  a  little  salt,  and  flour 
enough  to  make  a  thick  batter. — Mrs.  J.  L.  FasL 

PUFF  MUFFINS. — Mix  smoothly  together  i  pint  milk  and  i 
pint  flour,  season  with  i  teaspoon  salt,  beat  4  eggs  very  light  and 
stir-  in  just  before  baking;  pour  into  hot  buttered  muffin  pans. 
—Mrs.  J.  W.  Dorsey. 


-23— 

GEMS  OF  ROLLED  OATS. — Soak  2  cups  rolled  oats  over  night 
in  \Y^  cups  sour  milk,  add  i  level  teaspoon  soda,    i  teaspoon  salt, 
y<z  teacup  brown  sugar,  i  teacup  sifted  flour  and  2  well-beaten  eggs 
in  order  given,  dissolve  soda  in  a  little  water;  bake   25  minutes. 
Mrs.  Stewart  Logan. 

OLD  VIRGINIA  CORN  DODGERS. — One-half  pint  rich  sour 
cream,  ^  cup  sweet  milk,  i  egg,  i  tablespoon  melted  butter,  % 
teaspoon  salt,  ^  tablespoon  soda;  beat  well  and  then  add  enough 
fine  corn  meal  so  that  a  spoonful  will  just  keep  its  shape  without 
spreading;  have  a  quick  oven  and  drop  a  large  spoonful  at  a  time 
on  well-greased  pans;  bake  a  rich  brown  and  eat  hot. — Mrs.  G. 
W.  Meacham. 


PICKLES    AND     PRESERVES 


TOMATO  CATSUP. — One- half  bushel  of  perfectly  ripe  toma- 
toes; wash  and  cut  in  pieces,  then  put  over  the  fire  and  let  them 
come  to  a  boil,  remove  and  when  they  are  sufficiently  cool  to  allow 
your  hands  in  them  rub  through  a  wire  sieve;  add  to  strained  juice 
2  teacups  salt,  ^  teacup  each  ground  allspice  and  cloves,  and  i 
quart  best  vinegar,  and  4  pounds  brown  sugar;  boil  i  hour,  stirring 
constantly  to  avoid  burning.  If  too  thick  add  vinegar,  and  if  too 
thin  cook  longer;  bottle  and  seal  for  use. — Mrs.  L.  S.  Greenlaw. 

CURRANT  JELLY  WITHOUT  COOKING. —  Mash  the  currants, 
strain  the  juice  from  them,  and  to  every  pint  add  a  pound  of  sugar, 
mix  well,  stir  till  the  sugar  is  dissolved;  put  in  glass  jars  and  set  in 
the  hot  sun  for  2  or  3  days,  stir  occasionally,  and  when  jellied 
seal. — Mrs.  H.  M.  demons. 

BOTTLED  PICKLES. — Wash  and  wipe  medium  sized  cucumbers 
suitable  for  pickling;  place  in  a  stone  jar,  make  a  brine  oi  cold 
water  and  salt  and  pour  it  over  them ;  let  stand  about  24  hours, 
then  wipe  each  cucumber  carefully,  place  in  stone  jars  or  glass 
bottles  layers  of  pickles,  slices  of  onions,  horseradish  and  white 
mustard  seeds  till  the  jar  is  full;  place  on  the  stove  a  kettle  with 
enough  cider  vinegar  to  cover  the  pickles;  put  into  it  small  bags  of 


—24— 

spices  (cloves  and  cinnamon)  and  a  few  small  red  peppers  and 
mustard  seed;  when  it  comes  to  a  boil  pour  it  over  the  pickles; 
place  a  small  plate  on  the  pickles  to  keep  them  under  the  vinegar 
and  cover  with  the  cloth;  if  let  alone  they  will  keep  for  months. 
— Mrs.  J.  N.  Evans. 

SPICED  BLUE  PLUMS. — For  10  pounds  fruit  allow  7  pounds 
sugar,  i  cup  broken  cinnamon  and  ^  cup  cloves;  cook  till  like 
jam,  then  add  2  cups  vinegar;  boil  ro  minutes,  tie  spices  in  muslin 
bags.—  A.  R.  J. 

CHILI  SAUCE. — Twelve  ripe  tomatoes,  4  small  onions,  3  small 
peppers,  3  tablespoons  sugar,  3  cups  vinegar;  chop  all  very  fine 
and  cook  away  nearly  one-half. — Mrs.  R.  L.  Fulton. 

CHIDNER  SAUCE. — Peel  24  ripe  tomatoes,  and  13  apples,  add 
\y<2,  tablespoons  of  salt,  i  pound  brown  sugar,  %  pound  white 
mustard  seed,  ^  ounce  ground  ginger,  ^  teaspoon  of  red  pepper, 
i  tablespoon  cinnamon,  i  teaspoon  mace,  i^  pounds  onions 
chopped;  boil  the  tomatoes  in  a  quart  of  vinegar  and  i  quart  of 
water  till  tender,  then  add  the  other  ingredients  and  boil  i  '- 
hours. — Mrs.  S.  R.  Wasson. 

SPICED  CARROTS. — Soak  in  cold  water,  then  boil  till  tender, 
not  soft;  to  i  pound  carrots  use  ^  pounds  sugar  and  ^  cup 
vinegar;  boil  water,  sugar  and  vinegar  together;  add  the  carrots 
and  cook  a  few  minutes,  remove  and  cook  syrup  a  little  longer: 
cool  and  pour  over  carrots.  The  next  day  pour  off  syrup,  boil 
and  flavor  with  a  little  lemon  and  citron  peel  sliced  fine,  stick 
cinnamon  and  whole  cloves,  skim,  and  when  cold  and  pour  over 
carrots. — Mrs.  H.  Berg  stein. 

GREEN  TOMATO  SPICED  PICKLE. — Allow  i  onion  and  2 
green  peppers  to  every  8  green  tomatoes  ot  average  size;  peel  and 
slice  tomatoes  and  chop  onions  and  peppers  alter  removing  the 
pepper  seeds;  mix  and  place  in  a  jar  with  plenty  of  salt  and  put 
weight  on  top;  let  stand  over  night,  then  pour  off  the  liquor  and 
cover  with  cold  water;  if  too  salt  change  water  till  just  right,  drain 
well  and  cook  till  tender  with  vinegar  enough  to  cover;  season 
while  cooking  as  follows  :  To  every  2  quarts  of  tomatoes  (meas- 
ured when  dranied)  add  ^  coffee  cup  white  mustard  seed,  */>  cup 
celery  seed  tied  in  bag,  ^  coffee  cup  allspice  tied  in  bag,  l/2  coffee 


—25— 

cup  ginger  root;  let  stand  in  jar  3  days,  boil  again  roor  15  minut<  - 
then  bottle. — Mrs.  Henry  Rives. 

CUCUMBER  PICKLES. — Four  quarts  cucumbers  soaked  over 
night  in  strong  brine,  wipe  off,  add  3  long  green  peppers,  4  small 
onions,  2  tablespoons  white  mustard  seed,  a  piece  of  alum  about 
the  size  of  a  walnut;  take  enough  good  vinegar  to  cover  them  and 
bring  to  a  boil,  pour  on  the  pickles  and  seal  up. — Mrs.  J.  M. 
Fulton. 

MUSTARD  PICKLES. — Equal  quantities  cucumbers,  green 
tomatoes  sliced,  cauliflower  cut  in  small  pieces  and  small  onions; 
cover  in  strong  salt  water  24  hours,  then  scald  the  brine  and  dis- 
solve in  it  alum  the  size  of  a  nutmeg;  pour  boiling  brine  over 
pickles,  when  cold  drain  thoroughly  and  prepare  as  much  vinegar 
as  there  was  brine;  to  i  quart  vinegar  add  i  cup  brown  sugar,  ^ 
cup  flour  and  ^  pound  ground  mustard,  stir  the  boiling  vinegar 
with  it,  and  when  smooth  pour  over  the  pickles. — Mrs.  Idah  M. 
Sir  abridge. 

CHILI  SAUCE. — Twenty- four  ripe  tomatoes  peeled,  12  green 
peppers  seeded,  5  onions,  8  apples  paired  and  cored,  4  teacups 
vinegar,  4  tablespoons  salt,  2  tablespoons  each  ground  ginger  and 
cloves;  cut  all  up  fine  and  cook  slowly  2  hours. — ,5*.  6* 

TOMATO  CATSUP. — One-half  bushel  ripe  tomatoes,  i  dozen 
large  onions,  i  dozen  green  peppers,  i  dozen  Chili  peppers;  cut 
all  in  pieces  and  cook  till  thoroughly  done;  rub  through  a  wire 
sieve,  a  little  at  a  time,  till  every  particle  of  pulp  is  secured,  then 
return  to  the  fire  and  add. salt  to  taste,  ^  cup  each  of  allspice  and 
mustard  seed,  ^  cup  each  cloves  and  celery  seed,  and  ^  dozen 
pieces  of  ginger  root;  use  whole  spice  and  tie  in  muslin  bags;  cook 
slowly  till  quite  thick,  stirring  frequently  to  prevent  burning,  and 
when  done  add  2  cups  sugar  and  il/2  quarts  vinegar;  boil  a  few 
minutes  and  then  bottle  and  seal  with  wax. — Mrs.  M.  D.  Foley. 

CRAB  APPLE  JELLY;* — Wash  the  fruit,  place  in  kettle  and 
cover  with  water;  boil  until  thoroughly  cooked,  then  place  in  bag  and 
allow  to  drain,  but  do  not  squeeze.  For  each  pint  of  this  liquor 
allow  i  pound  of  sugar;  boil  from  20  to  30  minutes. — A.  R.  J. 

INDIA  PICKLE.— One  gallon  best  cider  vinegar  2  ounces  each 
powdered  ginger,  mustard  seed,  allspice  and  salt,  >^  ounce  each 


—26— 

ground  cloves  and  cinnamon,  piece  of  alum  size  of  a  walnut;  boil 
15  minutes,  mix  ^  pound  ground  mustard  with  2  ounces  tumeric 
and  enough  vinegar  to  make  a  thin  paste,  and  add  to  the  above; 
let  it  just  come  to  a  boil  and  pour  into  a  stone  jar.  Any  kind  of 
vegetables  may  be  added  to  this  in  their  season  —  cauliflower,  string 
beans,  onions,  cucumbers,  watermelon  rind,  small  green  tomatoes 
or  peppers.  Parboil  the  vegetables  in  salt  water,  throw  into  cold 
water,  dry  and  put  into  the  dressing;  tie  the  spices  in  a  thin  muslin 
cloth  and  boil  in  the  vinegar  15  minutes;  stir  frequently  in  warm 
weather.  —  Mrs.  S.  Unsworth. 


—  27- 


A.  H.  MANNING, 

RCN0,    «    NEVADA. 


— ^DEALER 


Buck    Stoves,    Ranges,  Crockery,    Glassw« 

And     Fine    China. 


HOUSE   FURNISHING   GOODS 


OF    ALL     KINDS, 


IRON  PIPE,  PdMPS,  PAINTS  AND  OILS. 


of  Jip   ar?d   Qopper  U/are 

PLUMBING    AND    TIN    ROOFING. 


,     Plo\v»    and    Harrows, 
Kami   IMachinery. 


,  Plow  and  Stove  Extras  a 


-28— 


THK    PALACK 

Dry  Qoods   ar?d  Qarpet 


RKNO, 

THE    LARGEST    STOCK, 


THE    FINEST    GOODS, 


AT    LOWEST    PRICES. 


Country  Orders  receive  prompt  and  careful  attention.     Samples  sent  on 

application. 

Palace  IDpy  Goods  and  Garpeb  (House, 


Miscellaneous    Recipes. 

BLACKBERRY  CORDIAL. — Wash  the  berries  and  boil  a  few 
minutes;  when  cool  press  the  juice  out  and  strain;  to  a  pint  of 
juice  add  ^  of  a  pound  oi  crushed  sugar,  and  if  the  berries  are 
very  acid  use  more  sugar;  boil  about  5  minutes  with  cloves  and 
cinnamon  tied  in  a  bag,  more  cinnamon  than  cloves;  skim,  strain, 
and  add  i  pint  brandy  to  4  pints  juice. — Mrs.  J.  R.  Bradley. 

CARAMEL,  FOR  SOUP  AND  GRAVY.— Melt  i  cup  dark  brown 
sugar  with  i  tablespoon  water  in  a  frying  pan;  stir  until  it  becomes 
liquid;  add  i  cup  boiling  water  and  simmer  10  minutes;  bottle 
when  cold  — S.  ,S. 

MACARONI  —Boil  the  macaroni  in  salted  water  till  tender,  i 
small  onion  cut  fine,  fried  to  a  light  brown  in  butter  size  of  a  small 
egg,  and  2  tablespoons  of  olive  oil;  stir  in  i  large  tablespoon  of 
flour,  add  L  oiling  water  and  ^  can  tomatoes;  if  too  thick  add 
more  water,  put  in  ^  cup  of  grated  cheese,  salt  and  pepper  to 
taste,  drain  water  off  macaroni,  put  in  a  dish,  pour  gravy  over  it 
and  mix  well  together. — Mrs.  S.  R.  Wasson. 


—  29— 

ESTABLISHED  1868. 

~*PI0NEER  GLOTHING 

-^i-M.    NATHAN,    Proprietor.'IC*"  - 

DEALER    IN 

Clothing,  Boots,  Shoes,  Hats  and  Caps,  Underwear,  Etc. 

Mail  Orders  will  Receive  Prompt  Attention . 
P.  O.  BOX  455-  VIRGINIA   ST.,   RENO,   NEW 


DKAI,ER  IN- 


Virginia  St.,  next  door  to  Nevada  Bank,  Reno,  Nevada. 

Constantly  Receiving  Latest  Styles  of  all  kinds  of  Dry  Goods  &  Carpels 

S,  J.  HODGKINSON, 


Toilet  Articles, 


chemicals,  Virginia  Street, 

Patent  Medicines. 


^PRESCRIPTIONS,  THE  SPECIALTY.^ 


—30— 

Tt]is  will  Interest  YoillX^    * 

If  you  want  a  WATCH,  a  DIAMOND,  or  a  PIN, 
A  handsome  RING,  and  box  to  keep  them  in, 
End  your  search  at  HERZ'S  store; 
Enter,  do  not  stand  outside  the  door. 
Let  your  heart  be  free  of  care, 
R.  HERZ'S  place  is  always  fair; 
Rich  and  poor  will  guarantee 
Superfine's  the  quality. 


Miscellaneous    Recipes. 

SPAGHETTI.  —  One-half  pound  spaghetti  broken  into  inch 
pieces,  ^  pound  grated  cheese  (hard  cheese  is  best),  }h  pint  of 
canned  tomatoes  or  4  large  fresh  ones,  >^  pint  soup  stock,  2  Chili 
peppers  chopped  fine,  i  onion  chopped  fine,  2  eggs;  put  on  the 
spaghetti  in  a  sauce-pan  of  boiling  water,  and  ^  teaspoon  of  salt; 
boil  till  quite  tender,  put  on  the  soup  stock  with  tomatoes,  onions 
and  peppers;  boil  until  they  are  thoroughly  done,  drain  the 
spaghetti  and  pour  over  it  the  soup  stock  (strained  or  not),  add  a 
large  piece  of  butter,  put  in  ^  the  grated  cheese,  mix  together 
thoroughly,  put  in  a  baking  dish,  cover  with  remainder  of  cheese, 
and  the  eggs  beaten  very  light;  bake  until  a  light  brown  and  serve 
hot.  —Mrs.  R.  D.  Jackson. 

CHOCOLATE.  —  Four  rounding  tab'espoons  of  grated  and 
sifted  chocolate,  6  tablespoons  of  hot  water,  stir  over  the  fire  till  it 
bubbles  and  add  ^  cup  ot  boiling  milk;  let  boil  3  or  4  minutes, 
stirring  constantly;  serve  with  a  tablespoon  of  sweetened  whipped 
cream.  This  makes  i  cup.  —  Mrs.  Idah  M.  Strobridge. 


WHOLESALE  AN&   RETAIL   DEALER  IN 


Staple  -  arid    Faqcy  -  Groceries, 

Green  and  Dried  Fruits,  Vegetable,  Etc. 

Hardware,  Crockery,  Glassware.        Tobacci  anl  C'.gars,        Choice  Wises  and  Liquors 

COMMERCIAL  ROW,    RENO,   NEW. 


[No.  2478.] 

9to/  tie  wal 


RKNO,    NKVADA 


CAPITAL  PAID  IN, 
SURPLUS  FUND, 


$200,000. 
$100,000. 


f\   (Je^eral    Bapl^ir^   Business  Jrapsaeted, 

INTEREST  PAID  ON  TIME  DEPOSITS  AT  THE  RATE  OF  4  PER  CT.  PER  ANNUM. 


We  Sell  Drafts  on 

SAN  FRANCISCO,  CAL. 

SACRAMENTO,  CAL. 

NEW  YORK  CITY,  N.  Y. 

CHICAGO,  ILL. 
SALT  LAKE  CITY,  UTAH. 
CARSON,  NEVADA. 

VIRGINIA,  NEVADA. 

WINNEMUCCA,  NEV. 


Drafts  on  San  Francisco,  Cal.,  are 

negotiable  in  any  city  or  town 

on  the  Pacific  Coast. 

Drafts  on   New  York   or  Chicago 
are  negotiable  in  any  East- 
ern City. 


OFFICERS: 

D.  A.  BENDER,  PRESIDENT. 

GEO.  W.  MAPES,  VICE  PRESIDENT. 
C.  T.  BENDER,  CASHIER. 
GEO.  H.  TAYLOR,  ASST.  CASHIER. 


We  Sell  Bills  of  Exchange  on 

LONDON,  ENG., 

Payable  in  Pounds,  Sterling. 
DUBLIN,  IRELAND, 

Payable  in  Pounds,  Sterling. 

PARIS,  FRANCE, 

Payable  in  Francs. 
GENEVA,  SWITZERLAND, 

Payable  in  Francs. 
GENOA,  ITALY, 

Payable  in  Lire. 
BERLIN,  GERMANY, 

Payable  in  Marks. 
STOCKHOLM,  SWEDEN. 

Payable  in  Kronors. 
COPENHAGEN,  DENMARK, 

Payable  in  Kronors. 
VIENNA,  AUSTRIA, 

Payable  in  Florins. 
ST.  PETERSBURG,  RUSSIA, 

Payable  in  Roubles. 


In  addition  to  the  above  places,  we  issue 
Drafts  or  Bank  Money  Orders,  payable  in 
any  city  in  Europe. 


DIRECTORS; 

D.  A.   BENDER,  GEO.  W.   MAPES, 

W.  O.  H.  MARTIN,       A.  H.  MANNING, 
C.  T.  BENDER,  C.  E.  PAXTON, 

FRANK  M.  LEE. 


We  offer  to  Depositors  every  facility  which  their  balances,  business  and 
responsibility  warrant. 


—32— 


•*•  ]j)alasg  •*•  <jj}al{6py9 

JOHN  PETERSON,  PROPRIETOR. 


MANUFACTURER  OF  PURE 


Deafer   in    Fresh   Fruits,    Nuts, 

TOYS,    NOTIONS,  ETC. 

Fine  Ice  Cream  Parlors. 

Soda  Water  in  Season. 

Fresh   Bread,  Cakes  and    Pies  Daily. 

Virginia.  Street,  -     Reno,  Nevada. 

Miscellaneous    Recipes. 

CREAM  MACARONI. — Cook  the  macaroni  10  minutes  in  boil- 
ing salted  water;  drain  this  oft  and  add  a  cup  of  milk,  stew  until 
tender;  in  another  sauce-pan  heat  a  cup  of  milk  until  boiling, 
thicken  with  a  teaspoon  of  flour,  wet  with  cold  milk,  stir  in  a  table- 
spoon of  butter,  3  tablespoons  grated  cheese,  a  pinch  of  Cayenne, 
and  lastly  a  beaten  egg;  drain  all  the  milk  from  the  macaroni,  turn 
into  a  hot  dish,  pour  the  cream  over  and  serve  at  once.  —  C.  If.  T. 


MISS  E.  o.  OIBBS, 


•      ^IFancy  Goods  in  Season.  ErEEr* 

MAIL  ORDERS  PROMPTLY   FILLED. 

N9  15  VIRGINIA  ST.  RENO,  NEVADA. 


—33- 


JOHN  SUNDERLAND, 


MANUFACTURER  OF  AND   DEALER   IN 


D  GENTLEMEN'S  UN  DER  WEAR.E&*. 

Socks,     Handkerchiefs,    Neckwear,    Gloves,    Hats    and     Caps, 
Blankets    and    Comforters. 


MANUFACTURER  OF  AND   DEALER   IN 


BOOJS 


GENTLEMEN'S,  LADIES', 
MISSES'  AND  CHILDREN'S 

OF  EVERY  GRADE  AND  DESCRIPTION. 

86r*Country  Orders  will  Receive  Prompt  Attention. 

Miscellaneous    Recipes. 

MOCK  TOMALES.— One  and  one-half  cups  of  cornmeal 
scalded  with  2  cups  of  boiling  water;  when  cool  add  ^  cup  wheat 
flour,  }4  teaspoon  salt,  ^  teaspoon  Cayenne  pepper  and  *4  cup 
sweet  lard;  mix  well  and 'spread  a  tablespoon  in  the  center  of 
the  inside  of  24  well-washed  corn  husks;  on  8  of  these  husks  with 
the  paste  put  an  olive  each  and  a  tablespoon  of  the  following  meat 
tilling'  :  i  cup  raw,  chopped,  lean  pork,  i  cup  boiling  water 
tablespoons  finely  minced  onion,  i  tablespoon  caramel,  }4  teaspoon 
salt,  ^  teaspoon  Cayenne;  stew  till  done  and  dry  before 
putting  it  into  the  husks,  roll  up  the  husks  contain- 
ing the  meat;  wrap  2  containing  the  paste  only  around 
that,  and  tie  the  ends  together  with  strings  made 
from  husks;  trim  off  the  ends  of  strings  and  wrappers,  wrap  each 
tomale  in  a  piece  of  cloth  tied  on  to  keep  the  paste  from  oozing 
out  while  still  soft;  boil  in  plenty  of  water  an  hour. 

GRAHAM  CRACKERS. — Five  cups  graham  flour,  i  cup  butter,  ICt*Ji  *u+a^* 
i  cup  cold  water,  i  teaspoon  soda  dissolved  in  hot  water;  mix  and      V          v 
roll  as  thin  as  possible,  cut  out  and   bake  the  same  as  cookies.  - 
Mrs.  R.  Brown. 


—34— 

CELERY  FILLING  FOR  SANDWICHES.  — Chop  desired  quantity 
ot  celery  fine,  mix  with  Mayonnaise  dressing-  highly  seasoned  with 
lemon  and  mustard,  spread  between  thinly  sliced  bread.  The 
least  bit  of  minced  onion  is  an  improvement.  Water  cress  or  crisp 
lettuce  may  be  used  instead  of  celery — M.  E.  G. 

MAC  \RONI  WITH  MEA;. — Put  3  pounds  lean  beef  on  to 
cook  in  2  quarts  of  water;  boil  gently  till  the  meat  is  very  tender; 
peel  and  slice  2  onions,  fry  brown  in  butter,  add  I  can  tomatoes  or 
equivalent  of  fresh  tomatoes,  season  with  salt,  i  tablespoon  Wor- 
cestershire sauce,  curry  powder  and  pepper,  chop  the  meat  fine 
and  stir  in  with  this  sauce;  let  all  simmer  a  lew  minutes;  boil  the 
macaroni  tender  in  the  beef  broth,  and  then  alternate  with  the 
meat  dressing  and  a  little  grated  cheese  in  baking  dish;  bake  ^ 
hour  and  keep  moist  with  broth.  — Mrs.  D.  McNicol. 

CHEESE  SOUFEE. — One  scant  quart  milk,  ^  teaspoon  salt. 
4  eggs  beaten  separately  very  light  and  i  cup  orated  cheese;  mix 
together  and  bake  in  quick  oven;  serve  soon  as  done  with  hot 
browned  crackers. —  W.  D.  C. 


E.  C.  SESSIONS  &  CO., 

-^•VIRGINIA  STREET,!-^- 

Three  Doors  South  Eirst  \'at.  Rank,          •         -         RENO,   Nl'A'ADA. 


-DEALERS  IN 


FINE    AND 

ALL  GRADES  OF 


AND  UPHOLSTERED  GOODS.. 


— -£=.  2^  Orders  from  Outside  Points  Solicited. 

Goods  Carefully  Packed  for  Shipping  and  Delivered  on  Board  of  Car. 


RBNO,    NKVAUA 


M.  D.  FOLEY President. 

GEORGE  RUSSELL Vice  President. 

R.  S    OSBURN .Cashier. 

DIRECTORS: 

DANIEL  MEYER,  of  San  Francisco;  GEORGE  RUSSELL,  of  Elko;  M    I). 

FOLEY,  A.  G.  FLETCHER,  J.  N.  EVANS,  C   C.  POWNING 

and  L.  ABRAHAMS,  of  Reno. 


"TTHE  BANK  OF  NEVADA,  Reno,  with  a  capital  ol  $300,000,  and  liberal   credit   with 
Banks  and  Bankers,  is  better  able  than  ever  to  transact   a    General  Banking  Busi 
ness,  and  to  accommodate  the  Agricultural,  Stock-raising  and  Business  Interests  of  all 
customers,  and  the  patronage  of  the  people  is  respectfully  solicited. 

Interest  Paid  on  Time  Deposits  at  the  Hate  of  4  per  ct.  per  annum 

No  charge  for  exchange  on  Pacific  Coast  business  wi  1  be 
made  to  patrons 


The  Bank  will  Buy  and  Sell  Exchange  on 

SAN  FRANGISGO,     NEW  YORK,     LONDOh, 

And  All  the  Principal  Cities  in  the  United  States,  Canada,  Europe, 
China  and  Japan . 

Special  Rates  will  be  given  for  France,  Germany,  Italy  and 
Switzerland. 


Stoek;s  apd  Bopds  Bout  ar?d  Sold 


ON    COMMISSION. 

The  Rank  is  also  agent  for  the  leading  American  and  European  Fire 
Insurance  Companies. 

SAFETY  DEPOSIT  BOXES  FOR  RENT, 

PRICES  FROM  $3  TO  $12  PER  ANNUM. 


-36- 
FOR 

KINE  KOOTWKAK 

GO   TO 


VIRQINIA     STRKKT. 


Miscellaneous    Recipes. 

MINCE  MEAT. — Three  pounds  lean  raw  beef,  chopped  and 
salted,  3  pounds  beef  suet,  removing  the  skin  and 'string;  6  rounds 
apples  pared  and  cored  before  weighing,  i  pound  citron  peel;  chop 
all  very  fine  and  add  3  pounds  currants,  6  pounds  raisins,  chopped 
and  seeded,  juice  and  rind  of  6  oranges,  juice  and  rind  of  6 
lemons,  2  tablespoons  ground  cinnamon,  1^2  tablespoons  cloves,  i 
teaspoon  mace,  2  teaspoons  nutmeg  and  2  pounds  brown  sugar; 
cook  slowly  i  hour  and  add  i  quart  Madeira  wine  and  i  pint 
brandy;  pack  in  stone  jar  and  cover  tightly. — Mrs.  M.  E.  Ware. 


W.   P.   McLAUGHLIN, 


•DEALER   IN 


Staple    ai)d    pa^ey  (Jroeeries, 

FRUITS,  VEGETABLES,  CANDIES,   NUTS,  ETC. 

Hardware,  Glassware,  Crockery,  Wood  and  Willow  Ware. 

Schilling's  Fine  Teas  and  Coffees  a  Specialty,     Durkee's  Pure  Spices.     Schilling's  Pion- 
eer Baking  Powder,  best  in  the  world. 

ANY    PRICE    bIST    DaPL2ieA*TED,    FREIGHT    ADDED. 

MAIL  ORDERS  PROMPTLY  ATTENDED  TO 

Thompson's  Block,  Virginia  St,     •     RENO,  NEVADA. 


3WEEKLYE 


OK   RENO,    NEVADA, 


ARE  THE  FRIENDS  OF  THE  PEOPLE! 


THEY     CONTAIN     THE     FULL    AS- 


SOCIATED PRESS   AFTERNOON    REPORT,    BE- 


SIDES ALL  THE  STATE  AND  NORTHERN  CAL- 
IFORNIA LOCAL  HAPPENINGS 


EDITORIALLY,  THEY  ARE  FKAR- 
LESS  AND  OUTSPOKEN  ON  QUESTIONS  OF 
PUBLIC  INTEREST. 


DAILY: 

Per  Year,  in  Advance. 


WEEKLY: 

$2  Per  Year,  in  Advance 


-38- 

NTISS  A.  MOTLEY, 


AND    HUMAN    HAIR    GOODS. 
RKNO,  NEVADA. 

Q.   W.   LARCOMBE.  E.  B.  COFFIN. 

C0PFIN  &  LARGOMBE, 

Sealers  iavSCroceries,!?  ru.it,  Vegetables,  JL,tc 

—  *>ISORTH  SIDE  R.   R    TRACK.HS*— 
SIERRA    STREET,  RENO,    NEVADA. 

Miscellaneous    Recipes. 

OMELETTE  SOUFFLE.  —  Whip  separately  the  yolks  and  whites 
;)1  3  eR£s  until  stiff;  beat  into  the  yolks  a  tablespoon  each  of  milk 
and  powdered  sugar,  and  add  the  whites,  stirring  them  lightly  in; 
turn  the  mixture  into  a  hot  pan.  greased  with  sweet  oil  and  as  soon 
as  the  edges  are  set,  gently  turn  them  up  with  a  knife;  when  the 
center  begins  to  stiffen  draw  the  p  in  to  a  cooler  place  and  add  a 
tablespoon  of  jelly;  now  hold  the  pan  aslant,  turn  ^  of  the 
omelette  over  upon  the  other  and  slide  upon  a  hot  platter,  sprinkle 
quickly  with  4  tablespoons  hot  rum.  set  on  fire  and  serve  at 
once.—  E.  W.  H. 

CHARLOTTE  RUSSE.  —  One-half  ounce  gelatine,  i  gill  milk, 
Y-Z  pint  thick  cream,  i  ounce  sugar.  ^  teaspoon  vanilla;  soak 
gelatine  in  milk  Y<z  hour,  then  dissolve  over  fire;  beat  cream  gently 
until  thick  (if  beaten  furiously  it  may  grow  thin  or  go  to  butter), 
add  sugar  and  flavoring  and  strain  in  gelatine;  butter  bottom  of 
mould,  put  jelly  in  center  and  smaller  pieces  around,  line  sides  with 
sponge  cake  with  edges  dipped  lightly  in  white  of  egg  and  pour  in 
hot  mixture;  set  in  cool  place.  —  A.  L.  M. 


—39— 


PINNI6ER 


»THE  PIONEER* 


(Established  in  Reno  Nearly  Twenty  Years.) 

COR.  VIRGINIA  STREET  AND  COMMERCIAL  ROW, 
RKNO,     NEVADA. 

Desires  to  caution  the  patrons  of  "Riverside  Recipes"  against  using  the 
common  culinary  articles  with  which  the  market  is  flooded,  and  from 
which  frequent  ill  health  and  daily  disappointment  result. 

He  Offers,  at  Prices  as  Low  as   the  Common  Article, 
Guaranteed  Pure  Goods, 

COMPRISING  : 

FLAVORING  EXTRACTS, 

In  any  quantity. 

PURE  HOME-MADE  BAKING  POWDER, 

At  45  cents  per  pound,  in  bulk. 
(This  article  has  been  exclusively  used  by  his  own  family  for  years  past.) 

PURE  OREAM  OF  TARTAR  AND  BAKING  SODA, 

At  lowest  Market  prices. 


prescriptions  apd  pamily  Recipes 

Prepared  by  Competent  Pharmacists  at  lowest  prices  and  at  all  hours. 


K.   H 

Livery  and  feed  3table$>- 


NEVADA.-^- 

First-class  Turnouts  and  Finest  Saddle  Horses.    Careful  Attention  Gi\  -n 
to  Transient  Stock.      Boarders  Carefully  Looked  Alter. 

Miscellaneous    Recipes. 

SARDINE  SANDWICHES. — Drain  off  the  oil  from  i  box  bom-- 
less sardines,  remove  the  skin  and  then  rub  fine  with  a  fork,  add 
the  oil  and  juice  of  one  lemon  to  this  and  season  with  i  teaspoon 
Worcestershire  sauce,  ^  teaspoon  black  pepper  and  i  teaspoon 
mustard;  spread  between  thinly  sliced  bread  slightly  buttered,  irom 
which  the  crust  has  been  neatly  trimmed.  Cold  boiled  salmon 
may  be  used  in  the  same  way. — M.  K.  G. 


J.  B,  McCULLOUGH, 


-  -^COMMERCIAL  ROW,  RENO,  NEV.-^-  -    * 

Prescriptions   Carefully  Prepared    from  Purest  Drugs 


LARGK  ASSORTMENT  <>!•' 


ilet  ^rbiGies,  picbur/e  fAouldinq.  Pcunbs.  ©ils  apd  Glass, 


rgest  Variety  of  Wall  Paper  in  the  State.  Agent  for  White  Sewing  Machini 


—41— 


Riuergide; 


teJ, 


RENO,  NEVADA. 


—42— 


•HIJACK    GODFREY,    Proprietor.BS- 

IN  PALACE  HOTEL.  »  REN0,    NEV 


OCOPKN    DAY  AND 


Meals    Served    at   All    Hours. 


Cooking  of  Silver  Trout  a  Special  Feature. 


Miscellaneous    Recipes. 

CHEESE  STICKS.— Three  tablespoons  flour,  3  tablespoons 
cheese,  i  tablespoon  butter,  i.  tablespoon  milk,  J4  saltspoon  salt, 
%  saltspoon  pepper,  y&  saltspoon  nutmeg,  i  egg  (yolk  only);  mix 
the  dry  ingredients,  and  add  the  milk,  the  egg  and  the  butter 
soitened;  mix  all  well  with  a  spoon,  and  when  the  dough  is 
smooth,  divide  it  into  parts;  roll  these  very  thin,  cut  them  in 
narrow  stripes  3  inches  long,  and  bake  in  a  slow  oven  fifteen 
minutes. — Mrs.  A.  H.  Manning. 

WINE  JELLY. — Soak  ^  a  box  of  gelatine  2  hours  in  a 
coffee  cup  of  cold  water;  in  a  little  more  than  2  coffee  cups  of 
water  boil  3  or  4  inches  of  stick  cinnamon  broken  in  bits,  and  the 
outside  of  y2  lemon  thinly  shaved;  when  this  has  cooked  5 
minutes,  pour  it  over  the  soaked  gelatine  and  add  a  little  less  than 
a  coffee  cup  of  sherry,  a  cup  of  sugar  and  the  juice  of  a  lemon; 
strain  into  a  mould  wet  with  cold  water  and  set  on  ice  to  cool.— 
M.  B.  C. 


—43— 


RIVERSIDE 

MILL 
COMPANY. 


Id 


NEVADA 


RKNO,  NBVADA. 


-44- 

C    GUIDING,  President  and  M  .nager.  WM.  HENRY,  Secretary. 

G.  H.  TAYLOR,  Vice-President.  FIRST  NAT.  BANK,  Treasurer. 


MILL  <#>  LUMBER  CO., 

MANUFACTURE  <S  OF  AND  DEALERS  IN 

BUILDING   MATERIAL, 


LUMBER,  DOORS,  WINDOWS,  MOULDINGS,  LATH, 

PACKING  BOXES,  BEE  HIVES  AND  FIXTURES. 

iBdfders'  ^@rdoj<are;,.P(3mts,  (Sifs,  dJaff  Paper,  it© 

Housekeepers'    Alphabet. 

Apply  ammonia  for  orange  or  lemon  juice  stains. 

Burns,  apply  alum  water  or  soda. 

Cut  warm  bread  or  cake  with  a  hot  knife. 

Disinfect  a  sick  room  with  burning  coffee. 

Equal  parts  sweet  oil,  vinegar  and  spirits  of  turpentine,  make 
an  excellent  furniture  polish. 

Felon,  apply  rennet  soaked  in  milk,  renew  until  relief  is  found. 

Grease  spots,  removed  from  a  caipet.  by  using  chloroform,  or 
ammonia  and  water. 

Hot  sunshine  will  remove  scorch. 

Ink  spots  removed  from  carpets,  by  rubbing  with  milk  and 
water,  from  white  goods  by  soaking  in  milk  or  applying  lemon 
juice. 

Jars,  to  sweeten,  use  hot  water  and  baking  soda. 

Kerosene  applied  to  unused  stoves  will  prevent  them  rusting. 

Lamp-burners,  clean  by  boiling  in  strong  soda  water  or  ashes, 
then  rub  with  sapolio. 

Mildew,  soap  the  spots,  covering  while  wet  with  whiting,  lay 
out  in  the  sun,  repeat  if  necessary. 


—45— 

New  iron  should  be  heated  gradually,  to  prevent  cracking. 

Orange  and  lemon  peel,  should  be  dried,   pounded   and  kept 
in  bottles. 

Pour  boiling  water  upon  fruit  stains,   in  linen  or  cotton,  con 
tinue  until  spots  disappear. 

Quince  seed  will  make  a  good  curling  fluid. 

Rub  men's  soiled  coats  with  equal  parts  ether,  ammonia   and 
alcohol. 

Soap  is  injurious  to  oil  cloth,  best  cleaned  with  milk  and  water. 

Tinware  may  be  cleaned  and  brightened  by  scouring   with 
common  soda. 

Use  cream  and  ink,  for  defaced  kid  boots. 

Variety  is  the  culinary  spice. 

Wheel-grease,  wash  with  cold  water  and  soap. 

Xantippe  was  a  scold,  don't  imitate  her. 

You  should   never  polish   windows   while  the  sun   shines  on 
them. 

Zinc  can  be  cleaned  with  kerosene. 


F.  C.  SAVAGE.  B.  J.  GENESY 

GENESY  &  SAVAGE, 

jjlurribirig,   Tiaaiag    aad    Jjipe    Titling. 

Sheet  Iron  Work  Made  and  Repaired. 

ORDERS  PROMPTLY  ATTENDED  TO.  PRICKS  REASONABLE. 

Clough  &  Crosby  Building,  Second  St.,  Reno,  Nevada. 

T.   P.  BRADSHAW, 

^Notary  Public,  Real  Estate  and  Insurance  Agents 

No.  19  Virginia  Street,  Reno,  Nevada. 

City  and  Country  Property  For  Sale. 

Residence  and  Business  Property  To  Let. 

Money  to  Loan  on  Real  Estate  at  the  Lowest  Rates. 
Correspondence  Solicited. 


-46- 

Syluap  •  Joilet  »  preparations. 

Dainty.        Elegant.       Harmless. 

ALSO    FRENCH    TOILET   ARTICLES. 

Sendstampfo^Descriptive  MISS     K.     BARNKS, 

Golden  Eagle  Hotel,  Reno,  Nev. 

HIS    MOTHER'S    COOKING. 

He  sat  at  the  dinner  table  there, 

With  a  discontented  frown  ; 
The  potatoes  and  steak  were  underdone, 

And  the  bread  was  baked  too  brown. 
The  pie  too  sour,  the  pudding  too  sweet, 

And  the  roast  was  much  too  fat; 
The  soup  so  gresy,  too,  and  salt, 

'Twas  hardly  fit  for  the  cat. 

'  'I  wish  you  could  eat  the  bread  and  pies 

I've  seen  my  mother  make; 
They  are  something  like,  and  'twould  do  you  good 

Just  to  look  at  a  loaf  of  her  cake." 
Said  the  smiling  wife,  "I'll  improve  with  age; 

Just  now  I'm  but  a  beginner; 
But  your  mother  has  come  to  visit  us, 

And  to-day  she  cooked  the  dinner.  '  ' 

—  Lizzie  M.  Hadley. 


GEORGE  GRAUES,  PROPRIETOR. 

VIRGINIA  STREET,  -          -          RENO,  NEVADA. 


Particular  Attention  Paid  to  Boarders. 


\ 


